Red Velvet Brownies With White Chocolate Butter Cream Frosting

• FOR THE BROWNIES:
• 3 Tablespoons Cocoa Powder
• 1-1/2 ounce, fluid Red Food Coloring
• 2 teaspoons Vanilla Extract, Divided
• 1 stick Butter, Room Temperature
• 1-1/2 cup Sugar
• 2 whole Eggs, Room Temperature
• 1-1/4 cup Flour
• 1/2 teaspoons Salt
• FOR THE FROSTING:
• 1 stick Butter
• 1 teaspoon Vanilla Extract
• 2-1/2 cups Powdered Sugar
• 2/3 cups White Chocolate Chips, Melted
• 2 Tablespoons Heavy Whipping Cream

1. Step-by-step (brownies):
2. 1. Preheat oven to 350 degrees F and butter an 8x8 cake pan.
3. 2. In a small bowl, stir together cocoa powder, food coloring and 1 teaspoon of vanilla into a thick paste with no lumps of cocoa. Set aside.
4. 3. In another large bowl, beat together butter (1 stick at room temperature) and sugar. Then add eggs one at a time. Then add 1 teaspoon of vanilla. Then add the reddish paste into the mix. Blend until uniform in color.
5. 4. Slowly add the flour and salt and mix until smooth. Spread the batter into the prepared pan.
6. 5. Bake for 30 - 40 minutes (mine was good at 34). Set pan on a baking rack to cool for about one hour.
7. 6. When cool, frost brownies using below recipe and instructions.
8. Step-by-step (frosting):
9. 1. Beat butter (1 stick) until fluffy, then add and beat in the vanilla.
10. 2. Add powdered sugar 1/2 cup at a time, make sure it is fully blended before adding the next 1/2 cup.
11. 3. Once the sugar has been added, pour in the melted white chocolate and mix until incorporated (it will be lumpy).
12. 4. On low speed add the heavy cream, one Tablespoon at a time.
13. 5. Frost the cooled brownies and enjoy!

cocoa, vanilla, butter, sugar, eggs, flour, salt, frosting, butter, vanilla, powdered sugar, white chocolate chips, cream

Taken from tastykitchen.com/recipes/desserts/red-velvet-brownies-with-white-chocolate-butter-cream-frosting/ (may not work)